He/She works closely with the Executive Pastry Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
The Cook I influences the skills knowledge, attitude, communication and team spirit of his assigned kitchen.
He/She ensures the effective use of:
Inter kitchen communication meetings
Technical knowledge and job skills training for all food produced within his area and the effective use of provided materials.
Creates enthusiasm for training and development amongst his colleagues.
Ensure that all designated action points from daily briefings or weekly operational meetings are being followed by the individuals concerned.
Ensure that positive working relations with non Food and Beverage departments are maintained at all times.
Relate guest comments, positive or negative, to the Executive Pastry Chef.
Assist the Executive Pastry Chef for the overall pastry food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department.
Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

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